Sweet Potato, Pumpkin and Adzuki Jelly Dessert (Macrobiotic)

READY IN: 1hr 35mins


  • 6
    tablespoons dry adzuki beans or 6 tablespoons a can of eden brand cooked unsweetened aduki beans, drained
  • 1
    pinch salt
  • 2
    tablespoons coconut nectar or 2 tablespoons other liquid sweetener
  • 13
    kabocha squash
  • 5 -10
    chestnuts, cooked and peeled (optional)
  • 2
    teaspoons agar-agar, powder
  • 4
    tablespoons erythritol, xylitol or 4 tablespoons coconut sugar crystals


  • (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
  • Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
  • Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
  • Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
  • Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 – 8 inch square dish. I left the skins on but you can remove if you like.
  • Cut chestnuts in half (if using) and add them to the pan.
  • Spread adzuki beans on top.
  • Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
  • Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
  • Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
  • Let it cool and refrigerate for a few hours until set.
  • Infuse love, slice and serve!